Dairy-Free Shakshuka with Chickpeas

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Red Bell Pepper
• 4 cloves Garlic
• about 790 g Canned Diced Tomatoes
• about 425 g Canned Chickpeas
• 2 tablespoons Tomato Paste
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne Pepper
• 4 large Eggs
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2. 2Add garlic, smoked paprika, cumin, and cayenne pepper and cook for 1 minute more, until fragrant.
3. 3Stir in diced tomatoes, chickpeas, and tomato paste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. 4Make four wells in the sauce and crack an egg into each well.
5. 5Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
6. 6Garnish with fresh parsley and serve immediately.

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